Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The one that converts people.
The largest pearls we carry, and you notice before you taste anything — they're glossy, loose, and they roll. Then it turns creamy. Buttery, faintly sweet, more marine than nutty, with a finish that keeps going longer than the size of the bite suggests it should. If someone at your table claims not to like caviar, hand them this.
Color Olive to dark grey, occasional gold
Texture Big pop, creamy release
Flavor Butter, cream, a faint sweetness
Finish Long, rich, marine
Eat it with Champagne, and not much else. A spoon of crème fraîche if you want to stretch it across more guests.
Choose this if you're serving people who think they don't like caviar, or you want the tin that photographs best.
The one that converts people.
The largest pearls we carry, and you notice before you taste anything — they're glossy, loose, and they roll. Then it turns creamy. Buttery, faintly sweet, more marine than nutty, with a finish that keeps going longer than the size of the bite suggests it should. If someone at your table claims not to like caviar, hand them this.
Color Olive to dark grey, occasional gold
Texture Big pop, creamy release
Flavor Butter, cream, a faint sweetness
Finish Long, rich, marine
Eat it with Champagne, and not much else. A spoon of crème fraîche if you want to stretch it across more guests.
Choose this if you're serving people who think they don't like caviar, or you want the tin that photographs best.